This oven baked Amish-style olive tapenade macaroni is the kind of easy pantry supper that feels especially handy on a busy summer day, when you want something hearty without a lot of fuss. Spreading olive tapenade and a few simple ingredients right over uncooked elbow macaroni keeps prep wonderfully short, and the oven does the rest, giving you a bubbling casserole with tender pasta and savory olive flavor in every bite.
Serve this casserole with sliced tomatoes, a crisp green salad, or simple steamed green beans to balance the rich, briny flavor of the tapenade. It also pairs nicely with buttered bread, garlic toast, or fresh fruit on the side, and if you are feeding a crowd, a plate of grilled chicken or sausages turns it into an even bigger meal.
Oven Baked 4-Ingredient Amish Olive Tapenade Macaroni
Servings: 6
Ingredients
2 cups uncooked elbow macaroni
1 1/2 cups store-bought jarred olive tapenade
2 cups shredded mozzarella cheese
3 cups milk
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked elbow macaroni evenly in the prepared dish.
3. Spoon the olive tapenade over the macaroni and spread it around as evenly as you can so the olive flavor gets throughout the casserole.
4. Sprinkle the shredded mozzarella cheese over the top, then pour the milk evenly over everything.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake 15 to 20 minutes more, until the pasta is tender and the top is melted and lightly golden. Let it rest for 10 minutes before serving.
Variations & Tips
Add a protein: Stir in 1 to 2 cups of diced cooked chicken or chopped ham before baking if you want to make this casserole more filling for a bigger family meal.
For picky eaters: If the olive flavor is strong for your table, use half olive tapenade and half plain tomato sauce so the casserole still has that savory richness but tastes a little gentler.
Try another cheese: Mozzarella keeps things mild and melty, but Monterey Jack, provolone, or a mozzarella-cheddar blend all work nicely if that is what you have on hand.
Watch the liquid: Because different brands of tapenade and pasta can vary, check the casserole when you remove the foil. If it looks dry before the pasta is tender, add a small splash of extra milk and continue baking.
Make it garden-friendly: A layer of thinly sliced zucchini or chopped tomatoes on top before baking can give this casserole a fresh summer touch and make it feel right at home beside backyard supper favorites.